JP2000050837A - Emulsified food of oil-in-water type - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide an oil-in-water type emulsified food having an excellent antifreezing property and not causing the separation of the oil phase from the aqueous phase, even when the oil-in-water type emulsified food is thawed after stored in a severely frozen state over a long period, such as several months, in a temperature region of <=-20 deg.C. SOLUTION: This oil-in-water type emulsified food comprises 30-60 wt.% of an oil phase and 70-40 wt.% of an aqueous phase. Therein, the oil phase contains 0.3-2.0 wt.% of a polyglycerol fatty acid ester having an HLB value of <=3. Further, soybean oil is mainly used as a raw material for the oil phase, and at least whey protein is used as an emulsifier.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to an oil-in-water type emulsified food which is used for frozen foods such as frozen salads, and which does not separate even when thawed after being stored in a frozen state for a long period of time and has excellent freezing resistance About.

[0002]

2. Description of the Related Art Oil-in-water emulsified foods such as mayonnaise and semi-solid dressings may be separated during winter distribution in cold regions or when placed in refrigerators at low temperatures. With respect to foods, cold resistance at -15 ° C or higher has been a problem. However, emulsified foods such as mayonnaise will be used for frozen foods in recent years,
Freezing resistance of several months has been required in a temperature range of −20 ° C. to −25 ° C., which is stricter than before.

As a method for meeting such a demand, for example, a method in which a modified waxy starch and a polyglycerin fatty acid ester are used in combination in an aqueous phase (Japanese Patent Publication No. 5-53467) has been proposed. However, these methods have insufficient freezing resistance, and furthermore, when oil-in-water emulsified food is used in a salad in combination with a material having a high moisture content, the freeze resistance is inferior to that of the emulsified food alone. There were drawbacks.

[0004]

DISCLOSURE OF THE INVENTION The present invention solves the above-mentioned conventional problems, and is intended to be stored in a severe frozen state for a long period of time, such as several months in a temperature range of -20 ° C. or less, and then thawed. It is an object of the present invention to provide an oil-in-water emulsified food which does not separate and has excellent freezing resistance.

[0005]

That is, the present invention relates to an oil-in-water emulsified food comprising 30 to 60% by weight of an oil phase and 70 to 40% by weight of an aqueous phase, wherein the oil phase has an HLB value. Is 3 or less polyglycerin fatty acid ester 0.3 to 2.0
The present invention provides an oil-in-water type emulsified food characterized in that the oil-in-water type emulsified food contains, by weight, soybean oil as an oil phase raw material and at least whey protein as an emulsifier. In the present invention, it is necessary to satisfy all of these requirements, and even if one of the requirements is not satisfied, the object cannot be achieved.

[0006]

BEST MODE FOR CARRYING OUT THE INVENTION Hereinafter, the present invention will be described in detail.
TECHNICAL FIELD The present invention relates to an oil-in-water emulsified food comprising an oil phase and an aqueous phase. Here, the oil-in-water food is a food in which an oil phase raw material and an aqueous phase raw material are blended and emulsified.

[0007] First, the oil phase raw material contained in the oil-in-water type emulsified food of the present invention will be described. In the present invention, it is essential that the oil phase contains a polyglycerin fatty acid ester and soybean oil.

[0008] The polyglycerol fatty acid ester used in the present invention must have an HLB value of 3 or less. This is because, when the HLB value is 3.5 to 6, a water-in-oil type emulsifying function is usually obtained. When such a polyglycerin fatty acid ester is used, the phase is easily changed to a water-in-oil type during emulsification. This is because it becomes easier. Details are still unknown,
The polyglycerol fatty acid ester having an HLB value of 3 or less is
It is presumed that this is effective in controlling the crystallinity of the oil phase at a low temperature.

Further, as the polyglycerin fatty acid ester, those having the composition of the main constituent fatty acids shown in Table 1 below are preferable.

[0010]

[Table 1]

When a polyglycerin fatty acid ester having the composition shown in Table 1 is used, the obtained oil-in-water emulsified food has the highest freezing resistance. In addition,
Fatty acid raw materials of the polyglycerin fatty acid ester used in the present invention include palm oil, beef tallow, etc., which are susceptible to the place of production, season, and the like. Changes in the major constituent fatty acids in Table 1 were based on changes in the fatty acid composition of palm oil, beef tallow, etc. (Bailey's Industrial Oil and Fat Pr.
oducts 4 ^th edition 1982 A Wiley-Interscience Publi
cation).

The content of the polyglycerol fatty acid ester in the oil-in-water emulsified food of the present invention is 0.3 to 2.0% by weight, preferably 0%, of the oil phase constituting the oil-in-water emulsified food. 0.5 to 1.5% by weight. When the content of the polyglycerin fatty acid ester is less than 0.3% by weight, the obtained oil-in-water emulsified food has insufficient freezing resistance. On the other hand, if the content exceeds 2.0% by weight, the effect of improving the freezing resistance according to the content may not be obtained, or it may be difficult to emulsify in the process of preparing the emulsified food.

In the oil-in-water emulsified food of the present invention, it is necessary that the above-mentioned polyglycerin fatty acid ester is contained in the oil phase, and that soybean oil is mainly contained as the oil phase raw material. Here, “mainly” means that a small amount of oil other than soybean oil may be contained. However, rapeseed oil or the like is not preferable as an oil phase raw material because the freeze resistance becomes insufficient. Therefore, usually
As the oil phase raw material, 70% by weight or more, preferably 80% by weight or more of soybean oil is used.

In the present invention, the oil phase raw material used in addition to the polyglycerin fatty acid ester and soybean oil includes, for example, edible oils other than soybean oil generally used in oil-in-water emulsion foods, such as sunflower oil, cottonseed oil and the like. Vegetable oil and the like. Also, as the oil phase raw material,
If necessary, components such as lipophilic flavors, spices, and flavor materials can be used as appropriate.

Next, the water phase raw material constituting the water phase of the oil-in-water type emulsified food of the present invention will be described.

In the oil-in-water emulsified food of the present invention, it is necessary to use whey protein as an emulsifier among the aqueous phase raw materials constituting the aqueous phase. Emulsification using whey protein can significantly improve freezing resistance. The use ratio of whey protein is not particularly limited, but is usually 0.3% by weight or more, preferably 0.5% by weight or more based on all components.

In the present invention, if whey protein is contained, other emulsifying materials generally used in oil-in-water type emulsified foods such as egg yolk, egg white, egg, milk protein, soy protein and the like can be used. You may use together. In the present invention,
Other water phase ingredients include seasonings such as vinegar and sugar,
Ingredients such as natural gum, starch, hydrophilic flavors, spices and flavor materials can also be used as appropriate.

The mixing ratio of the oil phase and the aqueous phase in the oil-in-water emulsified food of the present invention is 70 to 40% by weight of the aqueous phase to 30 to 60% by weight of the oil phase, preferably 40 to 50% by weight of the oil phase.
The aqueous phase is 60 to 50% by weight relative to the weight%. Here, when the ratio of the oil phase is less than 30% by weight, the taste of the oil-in-water emulsified food is reduced, and when the ratio of the oil phase is more than 60% by weight, the freezing resistance is reduced. Absent.

Next, a method for producing the oil-in-water emulsified food of the present invention will be described. First, since the polyglycerin fatty acid ester is insoluble in water, it is added to some or all of the other oil phase components and then dissolved. When it is dissolved in a part of the oil phase component, it is further mixed with the remaining oil phase so that the entire oil phase finally contains the polyglycerin fatty acid ester.

In order to mix the obtained oil phase with the water phase and emulsify it into an oil-in-water type, it may be carried out according to a generally used method. For example, an aqueous phase material excluding water is dispersed and dissolved in water or the like, and the above oil phase is added thereto, followed by preliminary emulsification by a stirrer or the like. Next, finish emulsification is performed using an emulsifier such as a colloid mill.

When the oil-in-water type emulsified food thus prepared is used for a frozen food such as a frozen salad, the temperature is -20 ° C.
After being stored for a long time under the following low temperature,
Since it has the effect of controlling the crystallinity of the fats and oils in the oil phase, foods such as salads which maintain the original texture and good flavor without separation are obtained. The above action is maintained from the time of preparation of the frozen food to the time of thawing.

[0022]

Next, the present invention will be described in more detail with reference to examples, but the present invention is not limited by these examples.

Examples 1 to 6 and Comparative Examples 1 to 7 Oil-in-water emulsified foods were produced from the raw materials and the composition shown in Table 3 below. That is, an oil-in-water emulsified food in which the ratio of soybean oil and the ratio of polyglycerin fatty acid ester was variously changed was produced by using a solution of polyglycerin fatty acid ester in soybean salad oil as an oil phase.

First, an aqueous phase was prepared by mixing raw materials other than the oil phase, and the resulting oil phase was preliminarily mixed while stirring with a universal mixer, followed by finish emulsification with a colloid mill. The polyglycerin fatty acid ester used was decaglycerin fatty acid ester (THL-3) manufactured by Sakamoto Pharmaceutical Co., Ltd., and its fatty acid composition was as shown in Table 2 below (by gas chromatography).

[0025]

[Table 2]

The oil-in-water emulsified food thus obtained is stored frozen at -20 ° C., then taken out with time, thawed at room temperature, and the emulsified state is observed to evaluate the freezing resistance. went. Evaluation of freezing resistance is as follows.
The test was performed in three stages, and in the case of three and four stages, it was judged as "separation", and the evaluation was performed in a period until the separation. The results are shown in Table 3.

[Criteria for Evaluation of Freezing Resistance: The state in three or four stages was judged to be separation. 1 step: no separation, very good emulsification state 2 step: slight separation, but good emulsification state 3 step: separation, poor emulsification state 4 step: separation, very emulsification state Bad for

[0028]

[Table 3]

[Footnotes to Table 3] *: The numerical value in parentheses indicates the content of polyglycerin fatty acid ester in the oil phase.

Table 3 shows the following. In Example 1, Example 2, and Example 3, 90 days and 100 days, respectively.
No separation for more than 120 days, showing excellent freezing resistance.
In comparison with this, in Comparative Example 1 in which the blending ratio of THL-3 (polyglycerin fatty acid ester) in the oil phase was as small as 0.1% by weight, the period until separation was as short as 40 days. In Comparative Example 2 in which the blending ratio of THL-3 in the oil phase was as large as 2.5% by weight, phase inversion occurred during preparation, and freezing resistance could not be evaluated. From this, the blending ratio of the polyglycerin fatty acid ester for obtaining good freezing resistance is 0.1%.
It is understood that the content needs to be 3 to 2.0% by weight.

Next, in Examples 4, 5 and 6, compared to Examples 1, 2 and 3, the mixing ratio of the oil phase was about 60%.
% By weight, but the blending ratio of THL-3 was the same. As a result, the periods until the separation were 90 days, 100 days, and 120 days, respectively, indicating high freezing resistance as in Examples 1 to 3. In contrast, Comparative Example 3,
4 shows that the THL-3 in the oil phase is 0.1% by weight,
The composition was the same as in Examples 4 to 6, except that the composition was different from 2.5% by weight. However, in Comparative Example 3, the phase was separated in only 30 days, and in Comparative Example 4, the phase was inverted at the time of preparation, so that the freezing resistance could not be evaluated. From this, even when the oil content is about 60% by weight, the blending ratio of the polyglycerin fatty acid ester is set to 0.1.
It can be seen that if the content is set to 3 to 2.0% by weight, good freezing resistance can be expected.

In Comparative Example 5, the blending ratio of soybean salad oil was further increased to 68.95% by weight. In this case, the compounding ratio of THL-3 in the oil phase was 1.5% by weight, which was within the range where good freezing resistance was obtained, but only 2%.
Separated at day 0. This indicates that in order to obtain good freezing resistance in the present invention, the proportion of the oil phase must be 60% by weight or less.

Next, in Comparative Example 6, the mixing ratio of the above-mentioned polyglycerin fatty acid ester and the ratio of the oil phase were as follows.
Same as Example 3, but using yolk instead of whey protein as emulsifier. In this case, the freezing resistance was determined according to Example 3.
It was only 30 days compared to more than 120 days. This indicates that whey protein is preferred as an emulsifier in the present invention.

Finally, Comparative Example 7 differs from Example 3 in that
An example is shown in which rapeseed salad oil is used instead of soybean salad oil. In this case, the freezing resistance was only 5 days.
This indicates that in the present invention, rapeseed oil is not preferable as the oil phase component.

From the above, it is clear that excellent freeze resistance can be obtained by employing the structure of the present invention.

[0036]

The oil-in-water type emulsified food of the present invention has excellent freezing resistance. For example, as shown in the examples, -20
Even when stored at a low temperature of not more than 90 ° C. for 90 days or more, it does not separate and the original texture and good flavor can be maintained from the time of preparation to the time of thawing. Therefore, the oil-in-water emulsified food of the present invention can maintain its original texture and good flavor even when combined with a frozen salad or the like. Therefore, the oil-in-water emulsified food of the present invention can be particularly suitably used for frozen foods such as frozen salads.

 ────────────────────────────────────────────────── ─── Continuing on the front page (72) Inventor Yoshikazu Nakanishi 2-1-1 Shimoge, Takatsu-ku, Kawasaki City, Kanagawa Prefecture Knorr Foods Co., Ltd. F-term (reference) 4B047 LB09 LE03 LF01 LG02 LG11 LG36 LG51 LP03 LP06 LP11 LP12

Claims (1)

[Claims] 1. An oily phase of 30 to 60% by weight and an aqueous phase of 70 to 40%
% Oil-in-water emulsified food, wherein the oil phase contains 0.3 to 2.0% by weight of a polyglycerin fatty acid ester having an HLB value of 3 or less; Oil-in-water type emulsified food, characterized in that mainly soybean oil is used and at least whey protein is used as an emulsifier.